Forskning
May 14, 2025
Bioactive and neoformed compounds in coffee: Dietary intake and population exposure in Neiva, Colombia
J E Jiminez Ochoa et al, 2025. Bioactive and neoformed compounds in coffee: Dietary intake and population exposure in Neiva, Colombia, Food Chemistry X.
ABSTRACT:
This study explored coffee consumption patterns and intake of beneficial and potentially harmful compounds among 725 residents of Neiva, Colombia, through a face-to-face survey. The investigation focused on bioactive compounds such as chlorogenic acids (CGAs), caffeine, as well as neoformed compounds (NFCs) created after roasting, including hydroxymethylfurfural (HMF), furfuryl alcohol (FFA), and acrylamide (AA). Concentrations of these compounds were measured in coffee beans and brewed coffee by liquid chromatography. The highest coffee intake was observed among individuals aged 50-62, (∼491.5 mL day-1). In men over 63, the P95 intake values for HMF (1187.6 μg kgbw -1 day-1), FFA (1700.6 μg kgbw -1 day-1), and AA (0.13 μg kgbw -1 day-1) were notably high, suggesting a considerable exposure to these compounds. Particularly, the calculated Margin of Exposure (MOE) values for AA fell below EFSA’s safety threshold (>10,000). These findings highlight the need for further risk assessment and possible dietary recommendations for this population group.
